There’s something incredibly comforting about a warm bowl of soup, especially when it’s a chilly evening and you’re looking for a cozy meal. Today, I’m excited to share my recipe for Sopa de Abóbora Cremosa, a delicious and creamy pumpkin soup that’s not only rich in flavor but also incredibly easy to make. If you’re like me and love easy pasta recipes for quick family dinners, you’ll find this soup to be a delightful addition to your weeknight dinner ideas. Let’s dive into this creamy goodness!

Why You’ll Love This Recipe

• Rich and creamy texture that warms your soul.
• Perfect for quick family dinners or as a starter for a special occasion.
• Made with wholesome ingredients, including pumpkin and coconut milk.
• Can be prepared in under 30 minutes, making it a fantastic option for 30-minute meals.
• Versatile enough to pair with your favorite creamy garlic pasta for a complete meal.

Ingredients

To make this delightful Sopa de Abóbora Cremosa, you’ll need the following ingredients:

• 1 medium pumpkin (about 2-3 pounds), peeled and cubed
• 1 can (14 oz) of coconut milk
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: a pinch of nutmeg or cinnamon for added warmth

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to whip up your Sopa de Abóbora Cremosa:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the cubed pumpkin to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the pumpkin is tender.
4. Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
5. Stir in the coconut milk and season with salt, pepper, and optional spices. Heat through for another 5 minutes.
6. Serve hot, and enjoy the creamy goodness!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Sopa de Abóbora Cremosa turns out perfectly:

• For a deeper flavor, roast the pumpkin cubes in the oven with a drizzle of olive oil before adding them to the pot.
• Feel free to add other vegetables like carrots or sweet potatoes for added nutrition and flavor.
• If you prefer a thinner soup, simply add more vegetable broth or coconut milk until you reach your desired consistency.
• Garnish with fresh herbs like cilantro or parsley for a pop of color and freshness.

How to Serve

This Sopa de Abóbora Cremosa is perfect on its own, but you can elevate your meal by pairing it with:

• Crusty bread or homemade croutons for dipping.
• A side salad for a refreshing contrast.
• Your favorite creamy garlic pasta for a hearty combination.

It’s a wonderful way to create a complete meal that your family will love!

Make Ahead and Storage

This soup is great for meal prep! You can make it ahead of time and store it in the refrigerator for up to 4 days. Just reheat on the stove before serving. If you want to keep it longer, you can freeze the soup in airtight containers for up to 3 months. Just thaw it overnight in the fridge before reheating.

So there you have it! A delightful recipe for Sopa de Abóbora Cremosa that’s perfect for quick family dinners or as a cozy meal on a chilly night. I hope you enjoy making this soup as much as I do. It’s a fantastic addition to your collection of weeknight dinner ideas and pairs beautifully with easy pasta recipes. Happy cooking!